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Asian-Style Sauteed Veggies with Tempeh Recipe

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★★★★★

5 from 110 reviews

This Asian Style Sautéed Veggies with Tempeh recipe offers a vibrant and healthy plant-based meal packed with a colorful medley of sautéed vegetables and marinated tempeh, tossed in a flavorful tamari, sesame oil, and sriracha sauce. It’s quick to prepare, perfect for a nutritious weeknight dinner, and pairs wonderfully with steamed brown basmati rice or your favorite grain.

Ingredients

Scale

Tempeh Marinade

  • 1 8.8oz block of tempeh, cut into bite-sized pieces
  • 1/4 cup tamari sauce
  • 1 tbsp toasted sesame oil
  • 1 tsp sriracha

Vegetables

  • 1 large onion, sliced
  • 6 large mushrooms, sliced
  • 2 celery stalks, sliced
  • 1 large carrot, sliced
  • 1/4 tsp salt (for sautéing veggies)
  • 2 cups mung bean sprouts
  • 1 cup broccoli florets
  • 1 large zucchini, cut into bite-size pieces
  • 24 sugar snap peas, cut in half
  • 4 green onions, cut into 1” pieces
  • 1/4 tsp salt (for mixing with tempeh and veggies)

Finishing Touches

  • 1 tsp toasted sesame oil (added at the end)
  • 2–3 tbsp avocado oil (for cooking)
  • Toasted sesame seeds, for garnish
  • Crushed chili peppers, optional garnish

Instructions

  1. Marinate the Tempeh: Cut the tempeh into bite-size pieces and place them into a medium container. Add the tamari sauce, toasted sesame oil, and sriracha. Stir gently to coat the tempeh evenly. Allow to marinate while preparing the vegetables.
  2. Sauté Selected Vegetables: Heat 2 to 3 tablespoons of avocado oil in a large frying pan or wok over high heat. When hot, add sliced onion, mushrooms, celery, and carrot. Sprinkle with 1/4 teaspoon salt. Sauté for about 3-4 minutes until the vegetables soften, become fragrant, and golden. Remove this vegetable mixture to a large plate.
  3. Cook Tempeh and Add Remaining Veggies: Return the pan to heat, adding more avocado oil if necessary. Add the marinated tempeh along with its marinade to the pan. Cook for about 1 minute until most of the liquid evaporates and the tempeh begins to caramelize. Then add mung bean sprouts, broccoli florets, zucchini, sugar snap peas, green onions, and another 1/4 teaspoon salt. Stir well and cook for another minute until the newly added veggies soften slightly.
  4. Combine All Vegetables: Return the previously sautéed onion, mushroom, celery, and carrot mixture back into the pan. Stir gently to combine all ingredients thoroughly.
  5. Finish and Rest: Remove the pan from heat, stir in an additional teaspoon of toasted sesame oil to enhance flavor, and allow the dish to rest for a few minutes to let the flavors meld.
  6. Garnish and Serve: Sprinkle with toasted sesame seeds and crushed chili peppers if desired. Serve warm alongside steamed brown basmati rice or your choice of grain for a complete meal.

Notes

  • For a spicier dish, increase the amount of sriracha or crushed chili peppers.
  • Tempeh can be steamed briefly before marinating to soften texture, if preferred.
  • Use tamari sauce as a gluten-free soy sauce alternative.
  • Feel free to substitute vegetables with seasonal produce or what you have on hand.
  • Cooking times may vary based on heat level and pan used; watch for caramelization to avoid burning the tempeh.

Keywords: Asian sautéed vegetables recipe, vegan tempeh stir-fry, healthy Asian dinner, plant-based tempeh dish, gluten-free Asian stir-fry

Find it online: https://tastybynova.com/asian-style-sauteed-veggies-with-tempeh-recipe/